RECIPE: Cinnamon Bun Muffins

I am ALWAYS on the search for new recipes for uses for cinnamon. Seems like I crave it more than any other seasoning or spice. I found this recipe on Elana's Pantry and just couldn't wait to try it! Who doesn't love cinnamon rolls!?

Cinnamon Topping:

• 2 tablespoon agave nectar
• 1 tablespoon cinnamon
• 1 tablespoon grape seed oil (I used Wildtree)
• DIRECTIONS:
• Combine agave, cinnamon and grape seed oil in a measuring cup or small bowl.
• Set aside. 
• Muffin Mixture:
• 1 cup blanched almond flour
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon celtic sea salt
• ¼ cup grape seed oil
• ¼ cup agave nectar
• 3 eggs
• 1 tablespoon vanilla extract

• DIRECTIONS:
• 1. Preheat oven to 350 degrees.
• 2. Combine almond flour, coconut flour, baking soda and salt in a medium sized bowl.
• 3. In a large bowl combine oil, agave, eggs and vanilla. (I used my immersion blender)
• 4. Blend dry ingredients into wet and spoon about 1/4 cup into greased or lined muffin cups. (I use my MISTO sprayer to lightly spray grape seed oil into silicone cups.)
• 5. Spoon cinnamon topping onto the muffins.

6. Bake for 12 - 14 minutes on center rack of oven.

• 7. Cool completely before frosting them with Creamy Cream Cheese Frosting

Makes 9 - 10  muffins

Creamy Cream Cheese Frosting
4 ounces Cream Cheese, softened to room temperature
3 tablespoons organic Agave
3 tablespoons Half and Half (The recipe calls for heavy cream, but we didn't have any. Half and Half works just fine!)
A dash of Cinnamon for good measure!

1. To make frosting combine cream cheese and agave in a medium bowl until well blended
2. Whip in cream until frosting is nice and thick
3. Spread over Cinnamon Bun Muffins 
4. Serve